Rumchata Eggnog (2024)

FAQs

How much rum should I put in my eggnog? ›

Add The Right Amount

Here's your golden ratio for pop-up holiday cheer: Combine 1 part of your selected spirit to 5 parts prepared eggnog. Want us to make it even easier on you? If you buy a 1-quart container of eggnog, you should use 6.5 ounces of liquor, total.

Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there's no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients.

Though rare, there is the potential that eggnog will curdle when it's mixed with alcohol. That's typically due to too much acid interacting with the dairy.

The right way to do it is by pouring the nog first, and then slowly pouring in the booze while stirring. Finish up all the whisking of the cream, sugar, and eggs, and at the end, add in in the bourbon (and/or rye, rum, brandy, etc).

A concentration of at least 20% of alcohol (about the same amounts of alcoholic spirits and milk or cream), and refrigeration are recommended for safety.

Much like its non-alcoholic nog namesake, this luxuriously smooth, spiced and pre-mixed Liqueur is great served straight, divine in coffee, and splendid blended with ice cream for a merry milkshake.

The golden ratio for this little holiday cheer is 1 to 5. Just to be clear, that's 1 part booze to 5 parts eggnog (definitely not the other way around). And once you've mixed it all up, ensure you serve it with flair. Top each glass with a dash of freshly grated nutmeg and maybe a cinnamon stick for added flavour.

The amount of alcohol put in eggnog has no written rule, but it tastes best with 1 part spirit for every 5 parts eggnog. The alcohol takes away the rich and sweet taste of the eggnog, so if you're looking for a more bitter drink you can add extra alcohol.

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

Is rum chata rum? ›

RumChata is a cream liqueur manufactured in Wisconsin. The recipe includes rum, dairy cream, cinnamon, vanilla, sugar, and other flavorings. The drink has been manufactured in Pewaukee, Wisconsin, since 2009. Its name is a portmanteau of rum and horchata; the liqueur was designed to taste like a mixture of the two.

The distinct flavors of egg, cream, and liquor meld together even after just a day or two in the fridge, making a smoother, more balanced cup of nog. The proteins in the eggs also start to thicken, giving eggnog its signature spoon-coating thickness.

Brandy: Makes the Most Traditional Eggnog

For the most traditional holiday experience, reach for brandy (specifically, Cognac) to spike your 'nog. It's important to note, though, that both brandy and eggnog are quite sweet.

Aim for a ratio of about five-to-one of eggnog to your selected spirit for the best flavor. For each 8-ounce glass, add one shot (1.5 ounces) of alcohol.

After giving it a good shake, you can strain and serve right away, or shake it again with ice if you prefer your eggnog extra chilled.

Because the eggnog thickens the longer you keep it stored in your refrigerator (and it's quite boozy), you can always dilute it by adding more milk just before serving.

Depending on the amount of liquor you add, the eggnog base without the egg whites will also keep quite well for several days: Non-alcoholic eggnog: Consume within 1 day. Eggnog with 1/2 to 1 cup liquor: Refrigerate for several days.

Bourbon: Eggnog With a Kick

If you're looking for a spiked drink that packs a punch, bourbon's the way to go. Eggnog drinkers from the American South are likely used to the flavorful addition, but people who aren't expecting the strong kick might be a bit taken aback.